添加食用豆粉对小麦粉色泽的影响  

Effects of Common Edible Beans on Wheat Flour Color

作　　者：任顺成[1] 王鹏[1] 王国良[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国粮油学报》2010年第11期25-28,共4页Journal of the Chinese Cereals and Oils Association

基　　金：河南工业大学博士基金(150164)

摘　　要：以15种食用豆类为原料,使用紫外分光光度计测定其脂肪氧化酶活性,使用白度仪和色差计测定添加豆粉对小麦粉白度和面片色度的影响。结果表明:绿大豆的酶活最高,为3.5×105 U;直接将15种食用豆粉分别添加到小麦粉时,小麦粉的白度均随着豆粉添加量的增加呈现递减的趋势;添加少量黄大豆、绿大豆、绿豆、麻豇豆粉到小麦粉时,起到了提高面片L*值的作用,当添加量超过3%时,其L*值出现降低的趋势。The lipoxygenase activities of 15 kinds of common edible bean flour were determined with spectrophotometer.The effects of the 15 edible bean flours on wheat flour whiteness and chroma were determined with whiteness and color difference meter.Results： Mungbean has the highest lipoxygenase activity among the test beans,about 3.5 × 105 U.When directly adding the 15 kinds of bean flour separately to wheat flour,the flour whiteness shows a declining trend with increasing adding dosage.When adding small dosage of soybean,green soybean,mung bean,or rough cowpea flour to wheat flour,L＊ value of wheat dough sheet increases,but when the adding dosage is more than 3%,L＊ value of dough sheet shows a declining trend.

关 键 词：食用豆类 脂肪氧化酶 小麦粉白度 面片色泽 

分 类 号：TS202.1[轻工技术与工程—食品科学]